How to London Broil

[Smokinoak]

What can I do to tenderize a London broil? Should I cook it low and slow, to what temp? Can I cook it like brisket?

Equipment:
Weber Performer
Mes 30" w/cold smoker attmt.
Electric stove & oven

 

[pigbark]

I cooked 1 a week ago, it didnt have alot of fat .. it turned out ok but was a tad dry.. I would say wrap it up around 160 IT .. maybe add a stick of butter with the wrap..

 

[oldsmokerdude]

In my experience, the secret to tender London Broil (we used to call it LoBro back in the day) is to grill it over medium heat to an internal temp of 130 to 135. When overcooked, these pieces of meat can get chewy and tough quickly. Don't forget the seasonings before cooking as this is what makes it delicious. There are tons of seasoning recipes on the interweb for London Broil seasoning.

Let us know how it turns out!!

 

[pigbark]

In my experience, the secret to tender London Broil (we used to call it LoBro back in the day) is to grill it over medium heat to an internal temp of 130 to 135. When overcooked, these pieces of meat can get chewy and tough quickly. Don't forget the seasonings before cooking as this is what makes it delicious. There are tons of seasoning recipes on the interweb for London Broil seasoning.

Let us know how it turns out!!

sounds like I took mine a little to high..

 

[Smokinoak]

I bow to your expertise Old Smokerdude.
I will try to post a pic.

 

[bbqbrett]

In my experience, the secret to tender London Broil (we used to call it LoBro back in the day) is to grill it over medium heat to an internal temp of 130 to 135. When overcooked, these pieces of meat can get chewy and tough quickly. Don't forget the seasonings before cooking as this is what makes it delicious. There are tons of seasoning recipes on the interweb for London Broil seasoning.

Let us know how it turns out!!

I would agree with this. Would also suggest a wet marinade with something to add a bit of acidity as well.

 

[bradger]

I have marinated in soy or Worcestershire with vinegar (apple cider or red wine.) over night, i know a bit long for beef. then seared. finished with indirect heat. Remember to cut across the grain.

 

[zwiller]

I agree with most LB is typically marinaded a long time in a mix of lemon juice and worch. Acid helps tenderize. Grill over screaming hot for short time and pull when rare/bloody 135F. Beyond this and it's shoe leather. Unfortunately, nothing like brisket. Trip tip tho is and is considered no fail brisket. Good point on slicing against the grain!

 

[SmokinVOLfan]

Stab the London broil on both sides with a fork about 1000 times. Sprinkle with unseasoned meat tenderizer. I add worschy sauce SPG and put it in the fridge for at least an hour. Get your grill nice and hot. Sear both sides. Take to IT of 125. Carryover usually gets up to 130. Let it rest on the counter. Slice super thin across the grain like a brisket.

 

[Smokinoak]

Stab the London broil on both sides with a fork about 1000 times. Sprinkle with unseasoned meat tenderizer. I add worschy sauce SPG and put it in the fridge for at least an hour. Get your grill nice and hot. Sear both sides. Take to IT of 125. Carryover usually gets up to 130. Let it rest on the counter. Slice super thin across the grain like a brisket.
View attachment 403765
View attachment 403764

• Looks awesome!
• Thanks for advice!

 

[Smokinoak]

I agree with most LB is typically marinaded a long time in a mix of lemon juice and worch. Acid helps tenderize. Grill over screaming hot for short time and pull when rare/bloody 135F. Beyond this and it's shoe leather. Unfortunately, nothing like brisket. Trip tip tho is and is considered no fail brisket. Good point on slicing against the grain!

I am afraid vinegar and acids would make it taste like " sour bratten", especially if it was left in the fridge overnight.

 

[Smokinoak]

Stab the London broil on both sides with a fork about 1000 times. Sprinkle with unseasoned meat tenderizer. I add worschy sauce SPG and put it in the fridge for at least an hour. Get your grill nice and hot. Sear both sides. Take to IT of 125. Carryover usually gets up to 130. Let it rest on the counter. Slice super thin across the grain like a brisket.
View attachment 403765
View attachment 403764

How bout them Vols?

 

[chilerelleno]

Marinate to tenderize
Smoke for flavor
Grill for sear/char
Slice thin across the grain at an angle.

Here is one cook I did.

Three Stepping London Broil

Two 3# London Broils marinated for eight hours in the marinade listed below.

Marinade
1C Water
1C Soy sauce
3T Fish sauce
3T Worcestershire sauce
1 medium white onion, chopped
1C Pineapple juice
1C Crushed Pineapple
3t Sugar

Smoke over Mesquite at 225'F until 120'F internal temp

Then on to a preheated 500'F+ grill and bring the IT to 135'F

Rest for 1/2 hour and slice thin across the grain

Baby Bok Choi with Onions, sauteed in Garlic oil, Soy sauce and Fish sauce


Fruit Salad, Lychee, Longan, Kiwi, Pineapple, Pecans and all drizzled in Honey

Money Shot

 

[SmokinVOLfan]

How bout them Vols?

8 days! Expectations are low as usual but who knows maybe one of these days they will surprise us! Plenty of cold beer to drown our sorrows in lol

 

[gmc2003]

Like Vol I poke a ton of holes in it, but I marinate it in a teriyaki sauce. Cook on high heat until about 125ish and slice thin.

Chris

 

[S-met]

Slice thin across the grain at an angle.

This. Somewhere between 30°-45° angle elongates the fiber making it more tender. I do the same with flank steak. Cook hot and fast to a rare/med-rare.

 

[pops6927]

The term: "London Broil" is not a cut of meat, it is a form of cookery - to broil a cut of meat to a medium rare to rare doneness to improve its tenderness. It originally started with flank steak, which, when overcooked, was tough and chewy because of the long, fibrous meat fibers. But, when broiled quickly to brown the surface but leaving the inner fibers rare and undercooked, the overall effect was to improve the tenderness of the cut. Likewise, the method of cookery spread to other lean cuts such as thick-cut top round, bottom round, beef arm shoulder, shoulder clod and eye round split lengthwise, etc.,, the London Broil method of cookery applied as well, to take a less tender cut of meat, broil it rare to medium rare over high heat, slice it across the grain in thin slices and serve with its own juice.